Quince and marzipan crumble

"Quince, autumn's hidden gem, turns from a pale yellow to a deep rich pink during cooking, and is always worth the wait," says Stone. "Little chunks of marzipan through the crumble add unexpected sweetness and fragrance."

Jul 07, 2016 2:00pm

By Curtis Stone

20 mins preparation

2 hrs cooking (plus cooling)

Serves 8

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Quince and marzipan crumble

"Quince, autumn's hidden gem, turns from a pale yellow to a deep rich pink during cooking, and is always worth the wait," says Curtis Stone. "Little chunks of marzipan through the crumble add unexpected sweetness and fragrance."&nbsp;

Ingredients

90 gm honey (1/4 cup)

Juice of 1 orange

Juice of ½ lemon

2 vanilla beans, split, seeds scraped

160 gm caster sugar

1.8 kg quince (about 5), peeled, cored and each cut into 8 wedges

150 gm plain flour (1 cup)

120 gm marzipan, broken into rough pieces

100 gm cold unsalted butter, cut into 1cm cubes

25 gm slivered almonds

180 gm crème fraîche (3/4 cup)

2 tbsp pure icing sugar

Method

Main

1

Preheat oven to 180C. Whisk honey, juices, vanilla beans and seeds, and half the caster sugar in a bowl until smooth, then add quince and toss to coat. Transfer to a 1.5-litre roasting pan, cover with baking paper then with foil, and bake, stirring occasionally, until quince is tender and rosy (about 1¼ hours). Remove vanilla beans, baste fruit with liquid and leave to cool (10 minutes).